Tissue composition and evaluation of meat from cross-bred Lacaune/Texel lambs.

Foi estudado o efeito do sexo sobre a composi????o tecidual e avalia????o subjetiva e instrumental da carne de cordeiros cruza Lacaune X Texel terminados em campo nativo melhorado e suplementados com ra????o e feno. Foram utilizados 22 cordeiros (11 f??meas e 11 machos), nascidos em setembro de 2007 e abatidos em janeiro de 2008. Para o abate dos cordeiros foi utilizado como crit??rio a condi????o corporal de 2,5 a 3,5 numa escala de 1 a 5. Ap??s os cordeiros serem abatidos as carca??as foram acondicionadas em c??mara fria, com ar for??ado, a temperatura de ??10C. Foram feitas avalia????es subjetivas de textura, marmoreio e cor. Medidas objetivas instrumentais como a capacidade de reten????o de ??gua, sendo medida atrav??s do m??todo de perda por press??o e a cor foi avaliada atrav??s de dois m??todos: F??sico-qu??mico e utilizando color??metro, obtendo atrav??s do sistema CIELAB. O pH e a temperatura do m??sculo Longissimus dorsi foram medidos nos momentos 0 h, 24 h e 48 h p??s-mortem. Para a an??lise da composi????o tecidual da paleta e da perna foi realizada a disseca????o havendo a separa????o dos seguintes tecidos: gordura subcut??nea, gordura intermuscular, outros, m??sculo e osso. O delineamento experimental utilizado foi o inteiramente casualizado, com dois tratamentos e onze repeti????es sendo os dados submetidos ?? an??lise de vari??ncia. Cordeiros machos n??o castrados e f??meas provenientes do cruzamento Lacaune X Texel apresentaram qualidade de carne semelhante quanto ??s caracter??sticas subjetivas e instrumentais.Effect of sex on tissue composition was evaluated, as well as instrumental and subjective evaluation of meat from cross-bred Lacaune X Texel lambs grown in improved native pasture and supplemented with ration and hay. Twenty two lambs (11 females and 11 males), were used born in September 2007 and slaughtered in January 2008.Slaughtering criterion for lambs was based on body condition (ranking from 2.5 to 3.5). After slaughter the carcasses were placed in cold room with forced air and temperature within ?? 1??C. Subjective evaluations of texture, marbling and color of meat were performed. Other instrumental objective measures were made, such as the ability to retain water, as measured by the method of loss by pressure, and the color, evaluated by two methods: physicochemical and using a colorimeter obtained through the system CIELAB. The pH and temperature of the Longissimus dorsi muscle were measured at 0 hours, 24 hours and 48 hours post-mortem. For the analysis of tissue composition the separation of the following tissues was performed: subcutaneous fat, intermuscular fat, other, muscle and bone. The experimental design was completely randomized, with two treatments and eleven replications. The data were subjected to analysis of variance. Males and females from crossbreeding Lacaune X Texel present the same meat quality for subjective and instrumental characteristics